Empty My Fridge
7-Min Shrimp & Egg Stir-Fry Recipe—Restaurant-Style at Home!
Ingredients
- Shrimp½ lb
- Salt
- White pepper
- Cornstarch1 ½ tsp
- Vegetable oil3 tbsp
- Egg6
- Scallion2 tbsp
Instructions
- Season the shrimp with salt and white pepper.
- Mix the ½ teaspoon cornstarch with 1½ teaspoons water, add it to the shrimp and mix until evenly coated.
- Crack the eggs into a large bowl, add salt and white pepper, then whisk in the cornstarch mixed with 1 tablespoon water. Stir in the scallions.
- Heat 1 tablespoon oil in a pan over high heat. Stir-fry the shrimp for about 1 minute, until pink and nearly cooked through, then remove them.
- Reduce the heat to medium and add the remaining 2 tablespoons oil.
- Pour the egg mixture and the shrimp into the pan. When the edges start to set, gently push the eggs from side to side.
- Keep cooking gently until the eggs form soft folds and are mostly set but still moist and glossy.
- Remove from the heat while the eggs are still slightly runny, and serve immediately, with rice if you like.
Summarized from CiCi Li's video. Watch it for the details.
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